Salmon Niçoise Salad

A twist on the traditional tuna nicoise salad, this version features salmon.

Total Time: 0:15

Level:
Easy

Serves:
4

Ingredients

¾ lb. baby red potatoes

¾ lb. green beans

8 Boston lettuce leaves

3 hard-cooked eggs

½ lb. large cherry tomatoes

1 small red onion

½ c. niçoise olives

4 skinless salmon fillets

canola oil

kosher salt

Pepper

lemons

Directions

In a large saucepan, cover potatoes in lightly salted water; bring to a boil. Reduce heat to medium-low; simmer 8 minutes. Add green beans; simmer 4 to 5 minutes, until potatoes and beans are tender. Drain in a colander and rinse under cold water.

Brush salmon with canola oil; season with kosher salt and pepper. Cook 1-inch-thick salmon fillets on a grill or in a grill pan over medium heat for 4 to 5 minutes per side for medium doneness. Add salmon to salad plates. Serve with lemons and any Dijon vinaigrette dressing.